Author
Topic: Starter Activity Level (Read 2140 times)

Has anyone done an experiment to test the leavening power of a starter at various stages of activity after feeding? I have heard a broad range of opinions on when it is best to use an active starter after feeding, ranging from 2 hours to 12 hours. I know that doming is the generally accepted point of activity that it should be used, but how big of an effect does this have on flavor/oven spring/sourness? My idea is that after doming (4 hours or so in) the amount of yeast remains relatively the same for the next 8 hours, while the acidity is increasing still, am I off the mark in this thought? This would mean the oven spring would be relatively the same during that window but flavor would be vastly effected. I need some insight, any thoughts? I'm working with the ischia by the way.

Has anyone done an experiment to test the leavening power of a starter at various stages of activity after feeding? I have heard a broad range of opinions on when it is best to use an active starter after feeding, ranging from 2 hours to 12 hours. I know that doming is the generally accepted point of activity that it should be used, but how big of an effect does this have on flavor/oven spring/sourness? My idea is that after doming (4 hours or so in) the amount of yeast remains relatively the same for the next 8 hours, while the acidity is increasing still, am I off the mark in this thought? This would mean the oven spring would be relatively the same during that window but flavor would be vastly effected. I need some insight, any thoughts? I'm working with the ischia by the way.

I think you're leaving out some important variables not the least of which is how much you use in your formula. With the tiny amounts I use, I think the only effect would be on the fermentation time. If you use larger quantities, flavor may also be affected.

CL

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza." Craig's Neapolitan Garage

I think you're leaving out some important variables not the least of which is how much you use in your formula. With the tiny amounts I use, I think the only effect would be on the fermentation time. If you use larger quantities, flavor may also be affected.

CL

I use a smaller amountl, 1.8% of total dough currently. My curiosity is geared more towards the quantity of yeast as a starter matures within the culture itself. Does the yeast continue to feed on the culture and produce more yeast 5 hours after feeding? My scientific understanding of the process is minimal.

How long your yeast feed and reproduce after feeding has to do with a number of factors - what was the microbial count to start, temperature, amount of food introduced, hydration, etc. Once the food is exhausted, they will start to die off.

The activity of the starter will affect your fermentation time first and foremost. If you introduce more yeast (a more active culture), your fermentation will be faster. If you intoduce less, it will be slower. Assuming you take the dough fermentation to the same point (as opposed to fermenting for the same time), most of the finished dough attributes should be similar whether your culture is more or less active.

I think the most important consideration to worry about it having a similar level of activity each time you use the culture. This allows you to forecast your fermentation time and aids in consistency.

CL

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza." Craig's Neapolitan Garage

My window of opportunity is closing fast...but I guess I'll just wait til tomorrow and watch all my knowledge fly into another realm. Yeah, I'll go where others fear to tread...haha. If I'm gonna push it, might as well try a 30% starter dough...heck, maybe it's time for bread again.